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This coffee comes from about 500 small holder farms in Costa Rica. Each farmer owns under 4 hectares so they bring their coffees to the Beneficio La Eva processing station where their coffees are mechanically demucilaged and fermented for 6 hours. They are then washed twice before being laid on patios in the sun to dry for 36 hours.
Tasting Notes: Sweet, soft, clean and citric with chocolate and caramel flavors
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